Sea Bream on a Bed of Cherry Tomatoes

Total time: 40m
Preparation Time: 15m

For 4 people

Nutritional Information

Contains 213 Kcal, 31g Protein, 6g Carbohydrates, 6g Fat


  • 500 g cherry tomatoes
  • 200 g celery
  • 2 red chili pepper
  • 2 sprig rosemary
  • 2 garlic cloves
  • 0.5 tsp. coarse sea salt
  • 1 tbsp. olive oil
  • 2 organic gilthead seabream (je ca. 450 g)
  • 1 tsp. anise
  • 1 tsp. coarse sea salt
  • a little pepper

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  • Halve the tomatoes, cut the celery into strips approx. 1.5 cm wide, remove the insides of the peperoncini and slice finely, then cut the garlic cloves into quarters. Mix everything with the rosemary, salt and oil. Spread onto an oven tray lined with baking paper.
  • Rinse the sea breams (inside and out) in cold water, pat dry. Mix the aniseed, salt and pepper and use to season the fish inside and out, then place the fish next to each other on the vegetables.
  • Cook for approx. 25 mins. in the centre of an oven preheated to 180°C. Serving suggestion: rice.
  • Tipp:

    Stangensellerie durch Fenchel (in Streifen) ersetzen.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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